Bavarian Cream Donut Recipe

Measure and prep all ingredients.

Prepare the donut dough. In a small bowl, combine the milk and shortening. Microwave in 30-second intervals until the shortening melts.

In the bowl of a standing mixer or a bowl, add the all-purpose flour, granulated sugar, egg, instant yeast and salt. Mix with a spatula until combined.

Add the milk mixture to the bowl and stir until a shaggy dough forms.

Attach the dough hook and mix for about 6-8 minutes on medium-low speed or knead with your hands. Cover the bowl and let the dough rest for 8 minutes.

With the mixer on medium-low speed or your hands, knead the dough until the dough is smooth and pulls away from the bowl, about 6-10 minutes. Transfer the dough to an oiled bowl, cover and let rise in a warm room for 1 hour or doubled in size.

While the dough is rising, prepare the Bavarian cream. In a small bowl, place the cold water and sprinkle the powdered gelatin on top. Let the gelatin hydrate for 5 minutes.

While the gelatin hydrates, combine the half-and-half and three tablespoons of granulated sugar in a small saucepan. Mix until combined. Turn the heat to medium and bring to a simmer.

While the milk mixture is coming up to a simmer, whisk the remaining 3 tablespoons of granulated sugar, cornstarch and salt together in a medium bowl. Add the egg yolks and whisk until well combined. 

Once the milk comes to a simmer, use a ladle to pour a thin stream of the hot milk into the egg mixture while whisking constantly. Continue until all of the milk is added to the egg mixture. 

Return the entire mixture to the saucepan and constantly whisk until the pastry cream is thickened. 

Remove the saucepan from the heat. Stir in the butter and one teaspoon of vanilla extract or paste until well blended.

Pour the Bavarian cream through a fine mesh sieve into a heatproof container. 

Melt the gelatin in the microwave in 5 second intervals until liquified. Pour the gelatin mixture into the container and mix until smooth. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Refrigerate the Bavarian cream until completely chilled.

On a lightly floured surface, roll out the dough to ½ inch thick and cut the dough using a 2¾ inch round pastry ring.

Set the punched out dough onto a parchment paper lined baking sheet. Cover and let rise for 30 minutes.

Preheat oil in a pot to 365˚F. Line a sheet pan with a cooling rack. Fill a shallow bowl with about one cup of granulated sugar. Fry the donut until golden brown on each side. 

Drain as much oil as possible and transfer the fried donut into the granulated sugar. Toss to coat.

Transfer the sugar coated donut to the prepared cooling rack and let cool completely before filling.

Finish the Bavarian cream. In a chilled bowl, combine the heavy whipping cream and the powdered sugar. With an electric mixer, beat the heavy cream until medium stiff peaks form. 

Whisk the chilled cream until the cream loosens. Add a third of the heavy cream and fold until combined. Repeat with the remaining whipped cream.

Fill a piping bag fitted with a French star tip with the Bavarian cream. 

Assemble the Bavarian cream donut. Poke the side of the donut and fill it with the Bavarian cream until plump. Finish filling by bringing the piping bag upwards and creating a decorative star on top. 

Repeat with the remaining donuts. Serve and enjoy!